The smoked hams sold in supermarkets are usually labeled “cook before eating,” “fully cooked,” or “ready-to-eat” —the last two mean the s...

About the only time oysters or clams are broiled is when they are served on the shell as a hot appetizer, with a topping of herbed butter...

Sautéed pork chops are succulent and delicious. For sautéing, they should be cut 1 to 1½ inches thick, and those from the loin or rib sec...

Making an omelet requires deftness, speed, plenty of practice, and a pan 9 inches in diameter, with rounded sides and a heavy bottom that...

The Russian specialty called chicken Kiev has become very popular in this country. The essence of the dish is that the boned chicken is r...

For making French fries, some like the mealy Idaho potato, others the waxier boiling potato. Either one will work, but you might, to amus...

Potatoes Anna, a French dish that has become quite the vogue in this country, rep, resents yet another way of baking potatoes. Sliced thi...

In my classes, I always start the students off with crêpes, because it is one of the most basic of cooking processes and demonstrates ver...

This layer cake was a standard in our house. The recipe is a very old one that people could keep in their heads because of the utter simp...

Probably the most famous of all raw meat dishes, steak tartare requires beef that is very tender and absolutely fresh.

If you are making ice cream in an ice tray, I find it advisable to use a slightly different mixture and to whip the cream, the result of ...

I like to use a heavy skillet of cast aluminum, plain or enameled cast iron, or copper and stainless steel for risotto—the Italian rice d...